Harrison House Suite Fruit Crisps

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

Place in greased ramekins and put generous amount of topping on Bake at 400 degrees for about 20-30 minutes until apples are soft and bubbling Serve with whipped cream or ice cream.

For a GF (gluten free) version substitute rice flour for all purpose and pastry flour and eliminate oats. These crisps can be made with pears, berries, or peaches. In spring, we use rhubarb. Use 1 cup of sugar for every 4 cups of rhubarb.

2 comments

Anna

I love this recipe- I’ve been making it regularly since we bought your cook book in 2006. I keep a bag of frozen raspberries and a bag of crisp topping in the freezer ready for an easy desert.when is the next cook book out? take careAnna, Tom and Jocelyn